366 Healthful Ways to Cook Tofu and Other Meat Alternativesby Robin Robertson, Edward R. Blonz
Now you can have hearty roasts with all the trimmings, succulent burgers, and rich stews - with meat alternatives! Robin Robertson, a professional chef and cooking teacher, offers more than 350 flavorful, heart-healthy recipes for protein-packed, low-fat, no-cholesterol alternatives to meat, poultry, fish, and eggs: tofu, tempeh, seitan, beans, whole grains, and more.… See more details below
Now you can have hearty roasts with all the trimmings, succulent burgers, and rich stews - with meat alternatives! Robin Robertson, a professional chef and cooking teacher, offers more than 350 flavorful, heart-healthy recipes for protein-packed, low-fat, no-cholesterol alternatives to meat, poultry, fish, and eggs: tofu, tempeh, seitan, beans, whole grains, and more. If you've never cooked with meat alternatives before, this book provides everything you need to know about shopping, storing, and preparation. You'll learn how to turn tofu into kid-friendly Mini-Pita Pizzas, seitan into elegant Swedish Wheatballs, and dried beans into a savory Chick-pea and Fennel Stew. Classic Jambalaya and Lasagna don't need meat or seafood to make them marvelous; try a clever Shepherdess Pie or juicy You'll-Never-Miss-the-Meatloaf when company's coming. Explore this exciting new world of vegetarian cooking, with fifty soup and stew recipes alone, plus make-ahead casseroles, kebabs for summer cookouts, main-dish salads, velvety risottos, and substantial stuffed vegetables. With minimal cheese, eggs, and dairy, these recipes are suitable for virtually every vegetarian - from occasional to ovo-lacto - and for most vegans as well. They combine family style cooking with easy gourmet techniques and natural ingredients to produce a wonderful array of the tasty, highly nutritious dishes you love to cook and serve.
- Penguin Publishing Group
- Publication date:
- Product dimensions:
- 7.28(w) x 9.22(h) x 1.10(d)
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This is a superb cookbook, rapidly becoming an old standby (or new standby?) for me. I've tried about a half-dozen of the recipes so far - including some where I've substituted tempeh for the original tofu or seitan - and all have come together quickly and turned out delicious. For recipes that seem so simple (surely, you'll think, there should be more ingredients than this, or a more complicated procedure), they've all been wonderfully rich and complex tasting. I'm looking forward to making the next half-dozen recipes that I have flagged, and then maybe branch out and try some more. There's lots of variety here.